Traditional Swedish Saffron Buns (Lussekatter)

Crumble saffron threads into a small bowl and pour dark rum (or hot water) over them. Let steep for 10 minutes to release the color and flavor.

In a separate bowl, warm the milk slightly (to about 105-115°F/40-46°C). Stir in the granulated sugar, then sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy.

Add the melted butter, the steeped saffron mixture, and the whole egg to the yeast mixture. Whisk until well combined.

In a large bowl, combine the flour and salt. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 60-90 minutes, or until doubled in size.

Gently punch down the risen dough and divide it into 16 equal pieces. Roll each piece into a 6-inch rope, then curl both ends in opposite directions to form an 'S' shape. Press a raisin into the center of each curl.

Arrange the shaped buns on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap and let rise for another 30 minutes.

Preheat your oven to 375°F/190°C. In a small bowl, whisk together the egg yolk and 1 tablespoon of milk for the egg wash. Brush the tops of the buns with the egg wash.

Bake the buns for 12-15 minutes at 375°F/190°C, or until golden brown and cooked through. Transfer to a wire rack to cool completely.